Preparation

Prep

30 m

Ready In

45 m

Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.

Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Reviews 8

To cut down on the fat and calories, I omitted the oil and added water instead. I also used 100% whole wheat flour. I made 16 pancakes, 1/4 cup batter each. Now each pancake is only 61 calories, 0.8g fat, 10.8g carbs, 2.2g protein. And 100% delicious!

September 11, 2018

By: wishuponadish

Didn't change a thing but am disappointed that my meal planner weighed in at 324 calories per two pancake serving. Will try to work with exchanging the higher caloric ingredients with better options. My normal regular pancakes are 350.

March 24, 2018

By: ROBERTA FATUR

Tried this recipe without changing anything. It was good, not great. Replaced coconut oil with olive oil and store applesauce with my homemade sugar free sauce. Now they are, to my taste, Great!! When making applesauce I add, fresh lemon juice and apple pie spice. I use soymilk. allowing the batter to rest makes a big difference. I also cook for one, so I took the extras around to my neighbors, every one loved them, no one could believe they were vegan.!! Thanx for sharing!raf

December 30, 2017

By: Aurora

The taste is great, but when I put all the ingredients into my diet app, it came with a whopping 252 cals PER PANCAKE. So I don't know where the nutrional info comes from, but I stick with the one my app gives me. I want to lose weight and then this could be the difference between gaining or losing weight.

October 22, 2017

By: Judy Delucchi

Pancakes and peanut butter? To my surprise it was delicious. Pancakes were good and it was filling. I’m cooking for one so I saved some batter for tomorrow and froze some pancakes for later. I can see I’m either going to halve these recipes or I’ll be up to my ears in leftovers!!

September 09, 2017

By: ajane

I used normal wholemeal flour, and halved the oil and they held together and cooked perfectly. Really nice and light after leaving the batter for 15 minutes. Kept the remaining batter in the fridge overnight and used for breakfast the next day and the batter was even better! Love this recipe :)

July 08, 2017

By: MZTechmom

WOW! The best pancakes Ive ever had. Been looking to adopt a vegan lifestyle and still be able to eat my beloved pancakes. Came across this recipe and it is hands-down way better than any box brand or sweet potatoe pancake in the world! Thank you so much for sharing this recipe.

March 01, 2017

By: Penelope Wall

I've been looking for an egg-free pancake recipe, since my son is allergic. This is my go-to recipe from now on. Delicious!